Open-Faced Omelet with Feta, Roasted Tomatoes and Spinac

Open-Faced Omelet with Feta, Roasted Tomatoes and Spinac

An open faced omelet, paper thin piled high with just about anything you like, it’s my new favorite breakfast. Lately, my go-to is this amazing combination of roasted tomatoes with spinach and feta cheese.

Roasting grape tomatoes in the oven with a drizzle of oil, salt and pepper and some fresh herbs (can you believe my herbs are still alive in my garden!) become sweet like candy. The salty feta crumbled on top is the perfect compliment, and really packs so much flavor – a little goes a long way.

These omelets are pretty quick to make, but if you need something quicker, you can skip roasting the tomatoes and leave them uncooked, which tastes great for a 5-minute breakfast.

What would you top your omelet with? I’m always open to more ideas!

Open-Faced Omelet with Feta, Roasted Tomatoes, and Spinach

Servings: 2 • Size: 1/2 • Points+: 5 pts • Smart Points 5

Calories: 183 • Fat: 13 g • Saturated Fat: 5 g Carb: 5 g • Fiber: 2 g • Protein: 13 g 

Sugar: 0 g • Sodium: 362 mg • Cholesterol: 289 mg 

For the roasted tomatoes:

1 cup halved grape tomatoes

1 teaspoon olive oil

pinch kosher salt

black pepper, to taste

sprig fresh thyme or oregano

For the omelet:

3 large eggs

1/8 teaspoon salt

black pepper, to taste

1 cup baby spinach, sliced

Directions:

Preheat oven to 400F. Place the tomatoes on a small baking sheet and drizzle with oil, salt pepper and fresh herbs. Roast about 12 to 15 minutes.

Meanwhile beat the eggs in a medium bowl with a little water, salt and pepper.

Heat a medium nonstick skillet over medium-low heat. Spray with oil and pour half of the eggs. Cook until they set, about 2 to 3 minutes then slide onto the plate. Repeat with the remaining spray and eggs.

To serve place eggs on two plates, top with spinach, tomatoes, feta, salt and pepper.